Cauliflower really has to be one of my favourite vegetables. Not only is it extremely versatile but the stems, leaves and all the parts of it are entirely edible and buying one large cauliflower can really get you 2-3 meals for the week. I used a quarter cauli for this dish which was accompanied by a bowl of garlic hakka style wok noodles and some steamed greens with Chinese black beans.
The sauce for it was actually such a banger and I’m kind of almost writing up this recipe as a note to myself to make it again! It was lip smacking and delicious and we wiped the bowl clean within minutes. The trick was to not cook the cauli in the actual sauce but to grill it separately so that it dried out and became crispy without having to fry it up!
Also, you can absolutely even eat the grilled version of this cauli without dousing it in sauce!
RECIPE
- Cut the cauli florets into small pieces; index finger tip size is ideal. Marinate with 1 tbsp mayo, 1 tsp paprika and 1/2 tsp salt. – Lay it out with plenty of space on either a grill or an oven tray with greaseproof paper. Drizzle a generous amount of oil on top.
- Grill at 210 degrees for 14-16 mins. No harm if the pieces are nicely caramelised.
- Heat up a wok and add in 1/2 tsp oil and 1 roughly chopped garlic clove. As soon as it sizzles and softens add in 2 tbsp barbecue sauce, 1 tbsp sriracha sauce, 1 tbsp dark soy, 2 tbsp pomegranate molasses, 1/2 tsp marmite/vegemite and 1 tbsp tomato puree.
- Sautee for 30 seconds and then add 1.5 tbsp brown sugar. Cook on low heat for 2 minutes.
- Cool the cauli pieces down and then toss through with the sauce in a mixing bowl.
- Finish with crispy shallots and some lime zest.
This could really be the star cauli dish up my sleeve and would you believe it just uses all other bottled products in the pantry! What a revelation. What should I try cooking with a cauli next I wonder…
